Source: Chef Thierry Roboullet - La Madeleine, Reston, VA
1 (3 pound) boneless lamb (shoulder or lamb leg
cut in medium cubes)
2 tablespoons extra virgin olive oil
4 large tomatoes, chopped
1 bouquet garni (parsley, thyme and bay leaf)
3 cloves garlic
1 large onion
1 bunch carrots
4 large potatoes
1 pound green peas (fresh, shelled)
3 tablespoons flour
2 tablespoons unsalted butter
Salt and pepper to taste
Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.
Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes.)
Add water, bring to boil then reduce heat to simmer (45 minutes).
Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.